Mars, Incorporated

Ilene K Cooper

John M Kaiser

Gagan Mongia

Kenneth G Weaber, Jr

Brent A Anderson

Barry D Glazier

David J Hausman

Jacqueline B Kramer

Tracey L Knapp

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65&deg; C. to about 120&deg; C., or an atmosphere having less than about 5.0 percent oxygen.

Food materials with improved flavor and functionality due to size reduction in a modified atmosphere

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Mount Joy, PA, United States of America

Ilene K Cooper